Perfect as a light meal or side dish, these baked zucchini and tomatoes, adapted from taste, are stuffed with a delicious mixture of tuna, golden raisins, onion, chives, cinnamon, and wholegrain breadcrumbs. It looks much cuter made with the small, round zucchini, but is equally delicious made with standard long variety.

3 Round zucchini

3 Large tomatoes

Salt and black pepper

2 tbsp Olive oil

1 Onion, finely chopped

2 Garlic cloves, crushed

1 tsp Cinnamon powder

2 x 185 g Tuna in olive oil, drained, flaked

2 tbsp Chives, chopped

1/3 cup Golden raisins

1 cup Fresh wholegrain breadcrumbs

Preheat oven to 200C/400F. Cut a thin slice from top of each zucchini and tomato and reserve. Use a small teaspoon to remove the flesh from zucchini and tomato. Roughly chop flesh then set aside. Season the shells with salt and pepper. Place into a baking dish.

Wow - these are beautiful! I've never seen the zucchini shaped like that but I love it. Those are some gorgeous tomatoes. The raisins in the tuna filling has me very intrigued! Yummy and beautiful Angie!

I love your version of the stuffed zucchini, and tomato with the tuna...too bad we can't find any round zucchini here in S. Florida, but in Italy there are an abundance of them. Lovely colors, and beautiful presentation, as always!

We love stuffed veggies and with zucchini now beginning to appear in the garden, these are perfect....I've never thought of including tuna, and love the idea! The tomatoes with the zucchini give such a beautiful presentation, Angie!

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